Table of content

iraq journal of market research and consumer protection

المجلة العراقية لبحوث السوق وحماية المستهلك

ISSN: 20713894
Publisher: Baghdad University
Faculty: Presidency of the university or centers
Language: Arabic and English

This journal is Open Access

About

Scientific Referred Journal Published by Center for Market Research and Consumer Protection, University of Baghdad.
Date of First Issue (2009)
No. of Issue Per Year (2)
No. of Issue Published Between 2009-2014 (10)

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Contact info

phone Number: 07700646083
E.mail: jour.mracpc@uobaghdad.edu.iq
website: iraqimarket.net

Table of content: 2011 volume:3 issue:6

Article
Detection of contamination for some medicinal plants that are locally used with fungal and bacterial pathogens
الكشف عن تلوث بعض الأعشاب الطبية المستعملة محليا بالممرضات الفطرية والبكتيرية

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Abstract

Abstract This study was carried out to check the safety of some non enveloped alternative medicine descriptions, usually obtained from the locally markets for the primary treatment of illness symptoms by isolates then diagnosis the microbial content of bacterial and fungal species which might caused serious illness for the consumer, the results found that the cold infusion of herbs was contaminated with many species of pathogenic bacteria such as : Escherichia coli , Staphylococcus aureus , Bacillus cereus, Klebsiella ssp. and Pseudomonas ssp., besides numbers of fungi were Aspergillus flavus, A. terreus, A. niger, A. fumigates, Candida albicans, Rhizopus ssp., Mucor ssp. and Alternaria alternaria , the higher rate of infection was Aspergillus flavus 60% and 40% to bacteria E. coli depending on morphological and cultural properties of colonies and some enzymatic and biochemical tests.

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Article
Chemical composition and phytochemicals of aerial parts of Iraqi Al-shinnan plant Seidlitzia rosmarinus
التركيب الكيميائي والمكونات الفعالة للأجزاء الهوائية لنبات الاشنان المحلي العراقي Seidlitzia rosmarinus

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Abstract

Abstract The chemical composition and phytochemicals of aerial parts of Iraqi Al-shinnan plant Seidlitzia rosmarinus which belong to chenopodiaeae were investigated. The approximate analysis showed that the percentages of moisture content, ash content, crude protein, lipids, crude fiber and carbohydrate of the aerial parts on dry weight basis were (4.82, 37.50, 9.78, 1.07, 15.01, 46.83)% respectively. its caloric value was 236.07 Kcal/100g. The percentages of major mineral elements being calcium, phosphorus, magnesium and nitrogen were (1.985, 0.38, 0.37, 1.56)% respectively, while the minor mineral elements content were iron 319.4 ppm and zinc 15.97 ppm and the results indicates the absence of cupper .The aqueous extract of the plant had acidic (pH 6.3). The result of qualitative determination showed that the aqueous extract and alcoholic extract of aerial parts were free of phlobatannins and steroids, meanwhile the quantitative determination showed the presence of phytochemicals namely flavonoides, alkaloids, saponins, mucilages, phenols, tannins, and glycosides (5.64, 1.56, 21, 30, 0.08, 1.20, 1.07) % respectively .

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Article
The Effects of Ginger (Zingibar officinale) on Physical Properties and The Sensory Evaluation of Beef Burger
تأثير الزنجبيل في الصفات الفيزيائية والحسية للبيركر البقري

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Abstract

Abstract This study was carried out to examine the effects of Ginger (Zingibar officinale) powder on physical properties and the sensory evaluation of fresh and frozen local beef burger. Three samples of Iraqi beef were obtained, The chemical composition was determined on beef directly after purchase. A standard burger mixture were prepared together with other components including beef fat, water, bread crumbs and salt, and then divided into eleven treatments each weighted 100 g. Ginger was added to 10 treatments with ratio ranged between 0.5%(G1)-2.75%(G10) and one treatment left without addition which was control (Co.). A second burger sample were prepared with the same previous mixture, and the same ginger ratio, but burgers spices were added to each treatment(GS1-GS10) including the control(S) in a ratio of 0.5%. physical properties were carried out on burger treatments before and after freezing at -18 C for 60 and 120 days. The chemical composition of beef contained 73.43% moisture, 20.89% protein, 3.94% fat and1.04% ash. A decrease in the percent of thawing loss and cooking loss was observed after frozen storage for 120 days and significant differences (p<0.05) among treatments with the increase in the added ginger compared with the control to reach the lowest level for previous attribute to 2.21% and 30.67% respectively in G10(2.75%) , and 2.19% and 14.30% respectively in GS10(2.75%+0.5) , while there was significant differences (p<0.05) between treatments for diameter and thickness changes (shrinkage) . The sensory evaluation values increased with significant differences (p<0.05) among treatments after 120 days of frozen storage with the increase in added ginger compared with the control. The maximum values for flavor, tenderness, juiciness and general acceptance reported in the treatment with added ginger at 1.25% and 1.50% there decrease in the sensory evaluation for the treatments when ginger added at higher levels than the previous mentioned values.

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Article
Detection of caffeine percentages in energy beverages that are available in locally markets
الكشف عن نسب الكافئيين في مشروبات الطاقة المتوافرة في الأسواق المحلية

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Abstract

ABSTRACT Energy dinks are now regarded as ferocious demand from young people as a cause of what they attend from advertising programs that include attractive cans of different volumes and shining colors they inspired by horse and lion powers, so that they regarded as a gusto and ginger giver. For this reason this research was aimed to stressing on names and other features of these products and to investigate upon caffeine present in energy drinks and evaluate the excess use from international legitimize point of view. This research is dealing with sixteen samples of nonalcoholic energy beverages products available in local market from different provenance which subjected to spectrophotometeric method. The implemented standards for concentrations of caffeine present in energy drinks are endorsed a range level 145-320 mg/L. From sixteen samples of nonalcoholic energy beverages products it was found that three of them were failed to comply and overstepping the limits by 1.9% to 29.2%.

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Article
Determination Of Efficient Production's Plans For Risk For Electrical Transformers Factory Buy Using The Minimization Of Total Absolute Deviations Model
تحديد خطط الإنتاج الكفوءة للمخاطرة لمعمل المحولات الكهربائية باستخدام أنموذج تدنيه الانحرافات الكلية المطلقة

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Abstract

ABSTRACT The aim of the research is to determine the efficient production's plans for risk to electrical transformers factory by using the minimization of total absolute deviations model (MOTAD) as a linear alternative model for quadratic programming under risk and uncertainty. The study confirmed that the plans of production which take in consideration risk are differ from plans which don’t take in consideration risk. And there had been a sort of (trade- off) between expected income and risk associated with it. So if the management of factory prefers risk, it must produce the transformers 10/11, 25/11, 40/11 and 63/11, or a risk aversion, it must produce the transformers 10/11, 40/11 and 63/11.

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Article
Determination of heavy metals percentage in kohl and compared with eye brew that are available in locally markets
تعيين نسبة العناصر الثقيلة في مسحوق الكحل (كحل مكة) ومقارنتها بأقلام الكحل المتوافرة في الأسواق المحلية

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Abstract

Abstract The atomic absorption technique was used to determine heavy metal (Pb, Ni, Cr, Cd, Cu & Fe) in three types of kohl and non grinding kohl rock in addition of two types of commercials eye brew. From this studying there are increase in the percentage of lead element (pb) in the samples of kohl, it reach from (5% -16.5%) or (5000 -165000) ppm and it must not more than 20 ppm in all type of cosmetics, also there are increase in iron element (Fe) in eye brew because it made from organic matter & wax and pigment contain Fe element in its composition and there are also increase in the another elements like (Cd, Cr, Cu and Ni).

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Article
The Effect of Ginger in the Bacterial Counts and Shelf Life for Beef Burger
تأثير الزنجبيل في أعداد الأحياء المجهرية وإطالة مدة الحفظ للبيركر المختبري المصنع من لحم البقر

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Abstract

Abstract This study carried out to explore the effects of Ginger (Zingibar officinale) powder in quality attribute and shelf life of beef burger during freezing. This study used three samples of Iraqi beef and chemically analyzed at the time of arrival to the laboratory, ideal burger mixture was made with other components like fat, water, bread pickings and salt, divided into eleven treatments, 100g for each, ginger was added to 10 of them in a ratio between 0.5- 2.75% and one left without additives and considered a control treatment. A second burger mixture prepared with the same previous mixture and the same ginger ratio، burgers spices added to each treatment of the second mixture including the control treatment in a ratio of 0.5%. Microbiological attribute carried out to these treatments before freezing and the others stored at -18°C to made Microbiological attribute after 60-120 days. The results show a marked gradual decline happened in the Aerobic Total Count, Coliform bacteria, Psycrophillic bacteria and Staphyllococcus bacteria with the extra ginger addition to the treatments. The addition of ginger in a ratio of 2-2.75% was more effective to decrease the counts of the Aerobic Total Count, Coliform bacteria, Psycrophillic bacteria and to conserve them within an accepted limitations for the period of pre and post freezing. While the addition of ginger in a ratio of 1.25-2.75% was more effective to decrease the counts of the Staphyllococcus bacteria to be within an accepted limitations for the period of pre and post freezing.

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Article
Effect of thyroid disorders on insulin secretion in Iraqi patients
تأثير اختلال هرمونات الغدة الدرقية على إفراز الانسولين للمرضى العراقيين

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Abstract

ABSTRACT Thyroid hormones (T3, T4) are important hormones affecting body metabolism. Any change in their levels results in appearance of many complications including changes in blood sugar levels. In this study we determined blood sugar level in cases of hyper, hypo and euthyroidism. It was found that there was highly significant elevation in blood sugar level in case of hyperthyroidism ( p<0.01). There is obvious correlation (r=-0.237) between blood sugar level and TSH value in patients with hypothyroidism.

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Article
Cytogenetic and Cytotoxic study of Micromeria myrtifolia Extract on Animal and Human Cancer Cell Line
دراسة وراثية خلوية سمية لمستخلص نبات الزوفا micromeria Myrtifolia في الخلايا السرطانية للانسان والحيوان

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Abstract

Abstract The study was designed to evaluate the cytogenetic effect of Micromeria myrtifolia methanolic extract and cyclophosphamide in albino male mice (in vivo). The cytogenetic evaluation included the metaphase index of bone marrow. Two doses 200 and 400mg/kg of extract and one doses of cyclophosphamide 15mg/kg were investigated as a positive control. Additionally the cytotoxic effect of Micromeria myrtifolia on two cancer cell line was carried out. The chemical detection of the flavonoids, polysaccharides and alkaloids was also carried out. The chemical detection for active compounds revealed that the methanol extract was positive for flavonoids and polysaccharides and it was negative for alkaloids. Also the result showed that M. myrtifolia caused a significant increase in metaphase index of mice bone marrow cells in comparison with the negative control (distilled water) and positive controls (Cyclophosphamide). The methanolic extract showed some inhibitory effect on L20B and RD cell line growth rate after 72 hr in comparison with control. From this study we conclude that the M .myrtifolia extracts were effective in enhancing the values of immunological parameters by increasing the metaphase index of mice bone marrow cells and the study prove that the M .myrtifolia extract has significant cytotoxic activity on two types of tumor cell lines.

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Article
The study of Antibacterial activity of fenugreek (Trigonellafoenum-graecum) Seeds extract.
دراسة فعالية المضاد البكتيري لمستخلص بذور الحلبة Trigonellafoenum-graecum

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Abstract

Abstract It has been well known since ancient times that medicinal plants have antimicrobial activity because of the presence of substances, therefore they become important sources of drugs production. Trigonellafoenum-graecum is the scientific name of the plant and Fenugreek is the common name used in Iraq and local Arab people specilizied the seeds extract in many drugs to help In this study on the seeds extract of Fenugreek, with used the determined by using agar diffusion method to mesurmant the antibacterial activity on bacterial isolates that isolate from different sources: Staphylococcus aureus, Streptococcus pyogenes, Pseudomonas aeuroginosa, Escherichia coli, Proteus vulgaris ,Klebsiella pneumoniae. The aqueous extract of Fenugreek seeds with concentrations 1000, 500 and 250 mg/ml that inhibition growth of the bacteria Streptococcus pyogenes. So the methanolic extract of fenugreek seeds with concentrations 1000, 500, 250 and 125 mg/ml that inhibition the growth of the bacteria Staphylococcus aureus. So the aqueous extract for the fenugreek seeds was less active then methanolic extract against the growth of pathogenic bacteria. From this study we support the use of fenugreek seeds as anatural extract was active against the pathogenic bacteria and may have arole as apharmaceutical and treatment from infectious diseases.

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